|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Strawberry shortcake filling||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Pint|
Measure and sift flour, sugar, baking powder and salt into a bowl.
Cut in the hard butter until mixture looks like coarse oatmeal.
With a fork, stir in enough milk to make a soft moist dough when particles are pressed together.
Knead slightly on a lightly floured pastry canvas, just until smooth.
Roll out to just under 1/2-inch thickness.
Cut into rounds about 3 inches in diameter with a floured cutter.
Place on a small greased cookie sheet, about 1 1/2 inches apart.
Bake at 425Ã‚Â°Ã¢â‚¬â€ 450Ã‚Â°F. until well risen and lightly browned, about 12 minutes.
Split and butter the halves while still hot.
Put together with fruit filling on individual dessert plates.
Top each with more filling and lots of lightly sweetened whipped cream..